The Apple store in Castle Towers has opened and I went to the grand opening with my friends. I got an oversized T-shirt, which was cool. You should all go and check it out, though apparently it's not as big as the one in the city. I wouldn't know, I've never been.
I've loved caramel slice ever since a Year 3 friend gave me a piece of her's. It was sweet, chewy and delicious. My mum would never let me buy one at he shops, though, because she thought it was too sweet. I've always put off making caramel slice because I didn't have the right pan size, but I got one from my recent trip to Victoria's Basement. I ran out of butter(!) when making the chocolate layer so I just used plain cooking chocolate. Next time, I shall use better quality chocolate.
My mum said they were nice, but a tad sweeter than she would prefer. She said it would taste better with chopped nuts. Whatever - I liked them (so did my friend and his mum) and that's all that matters.
Makes around 16 pieces
1 cup plain flour, sifted
1/2 cup brown sugar
1/2 cup desiccated coconut
125g butter, melted
400g can sweetened condensed milk
2 tablespoons golden syrup
60g butter, melted
60g copha, chopped (I was going to use butter but ran out)
125g cooking chocolate, chopped
1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.